General News

Uncle Joe’s Mint Balls has agreed a deal to supply the sugar-free version of its word famous confectionery to national health and beauty retailers Bodycare. Packets of Sugar Free Uncle Joe’s Mint Balls are now available at Bodycare’s 130 stories across the UK to coincide with the upsurge in healthier eating after Christmas. Bodycare already purchases eight other lines from Uncle Joe’s including the traditional Mint Balls, Winter Nips, Herbal Cough Sweets and Throat & Chest Lozenges. The Sugar Free Uncle Joe’s Mint Balls are favourites of the new Speaker of the House of Commons, Sir Lindsay Hoyle, the MP for Chorley, after he was diagnosed with diabetes. John Winnard, Joint Managing Director of Uncle Joe’s, said: “Our sugar free lines have become big sellers as more and more people try to reduce their sugar intake. “The deal with Bodycare allows you to pick up a bag of your favourite sweets without breaking the healthy eating regime which many people embark on at the start of the new year.” Uncle Joe’s Mint Balls are made by Wigan-based William Santus and Co Ltd, a privately-owned traditional sweet company that was established in 1898. The ownership has been passed down through the family generations. The Mint Balls are still manufactured using the same traditional methods as when Mrs Santus originally made the sweets in her kitchen in 1898. Last April, HRH Prince Charles enjoyed a tour of the Uncle Joe’s Mint Balls factory in Wigan to celebrate the centenary of The Toffee Works. He saw how the sweets were manufactured and met Joint Managing Directors Antony Winnard and John Winnard MBE, the great, great nephews of the company’s founder, William Santus. The completely natural “secret recipe” has been passed down through the family generations. Uncle Joe’s Mint Balls contain no artificial additives or colours, they are GM free, gluten free and are suitable for the vegetarian/vegan market.

Nestlé has announced that it will invest up to CHF 2 billion (£1.59 billion) to lead the shift from virgin plastics to food-grade recycled plastics and to accelerate the development of innovative sustainable packaging solutions. Building on its 2018 commitment to make 100% of its packaging recyclable or reusable by 2025, Nestlé will reduce its use of virgin plastics by one third in the same period whilst working with others to advance the circular economy and endeavour to clean up plastic waste from oceans, lakes and rivers. Food quality and safety are paramount, and packaging plays a major role in assuring this. Most plastics are difficult to recycle for food packaging, leading to a limited supply of food-grade recycled plastics. To create a market, Nestlé is therefore committed to sourcing up to 2 million metric tons of food-grade recycled plastics and allocating more than CHF 1.5 billion (£1.19 billion) to pay a premium for these materials between now and 2025. Nestlé will seek operational efficiencies to keep this initiative earnings neutral. Packaging innovation, including new materials, refill systems and recycling solutions, is another key challenge on the path towards a waste-free future. In addition to its significant inhouse research through the Nestlé Institute of Packaging Sciences, the company will launch a CHF 250 million sustainable packaging venture fund to invest in start-up companies that focus on these areas. These two initiatives come in addition to Nestlé’s major ongoing efforts in research, sourcing and manufacturing to make its packaging recyclable or reusable and contribute to its goal to achieve zero net greenhouse gas emissions by 2050. As part of the company’s packaging commitment and to increase transparency, Nestlé will continue to outline further initiatives and provide regular progress updates. “No plastic should end up in landfill or as litter,” said Mark Schneider, CEO of Nestlé. “Making recycled plastics safe for food is an enormous challenge for our industry. That is why in addition to minimizing plastics use and collecting waste, we want to close the loop and make more plastics infinitely recyclable. We are taking bold steps to create a wider market for food-grade recycled plastics and boost innovation in the packaging industry. We welcome others to join us on this journey.” "We are pleased to see Nestlé commit a CHF 2 billion investment toward creating a circular economy for plastics, alongside a reduction of its use of virgin plastic in packaging by one third by 2025. By eliminating the plastics we don’t need, innovating in areas like reuse models and new materials, and circulating the plastics we do need -- also in more challenging food grade applications -- we can create an economy where plastic never becomes waste. Achieving the commitments announced today will significantly contribute towards realizing this vision,” said Andrew Morlet, CEO, Ellen MacArthur Foundation.

At this year’s ISM trade show from 2-5 February in Cologne, Chocolatier Vandenbulcke is launching its latest creation: Petit Melo. A unique creation that offers the best of two worlds: chocolate and confectionery, a praline with a melo center. Petit Melo has a base of crunchy Belgian speculoos, an airy sugar foam heart and a double coating of the finest Belgian chocolate. The praline, which weighs just 10 grams, comes in four surprising flavours and has an exceptional shelf life of one year. Golden classic with a modern twist The classic melo cake has been undergoing a revival for a while. But until now, artisanal melo cakes and melo pralines were only available through boutiques or in limited edition. Chocolatier Vandenbulcke wants to change that as Petit Melo is widely available for everyone to enjoy. Petit Melo pays tribute to the classic melo cake by turning it into a unique small praline with a modern twist as it comes in four surprising flavours: Raspberry, Hazelnut and Vanilla with milk chocolate or dark chocolate. The finest ingredients Petit Melo is made with the finest ingredients in the new production area of Chocolatier Vandenbulcke. It has a crunchy base of Belgian speculoos, a heart of sugar foam and a double chocolate coating of fine Belgian chocolate, made according to the original Vandenbulcke family recipe. Petit Melo is a great match with coffee, a great gift to give but, even better, to get as a sweet treat for yourself. Just be careful, they are hard to resist. But thanks to the bite-size format you can enjoy all flavours without feeling guilty. Petit Melo, comes in appealing colorful modern boxes and has an exceptional shelf life of 1 year. Each box contains 16 Petit Melo pralines. The product is now available worldwide. Petit Melo will be at booth O020 Hall 4.2.

The new Syntegon flags in front of the company headquarters in Waiblingen Dr. Stefan König, CEO of Syntegon Technology Syntegon Technology is the new name among the market leaders in the processing and packaging industry. Known as Bosch Packaging Technology until late 2019, the former Bosch division today presented itself as an independent enterprise at the company headquarters in Waiblingen (Germany). Syntegon Technology’s business focus is on intelligent and sustainable technologies for the pharmaceutical and food industries. Extending the service range is a priority for the company. Syntegon Technology employs 6,100 people at more than 30 locations worldwide. It posted 1.3 billion euros in sales in 2019. Bosch disclosed its plans to sell the packaging machinery division to a newly incorporated entity managed by CVC Capital Partners, a leading private equity and investment advisory firm, in July 2019. The transaction was completed according to plan, with the company gaining full independence at the turn of the year. Transaction wrapped up on schedule as business development remains stable The sale of Bosch Packaging Technology was completed on January 2, 2020, as envisioned. Bosch had announced in June 2018 that it intended to sell its packaging division, finding a buyer a year later in CVC Capital Partners (CVC). Bosch Packaging Technology then expanded its headquarters in Waiblingen, Germany, augmenting it with new departments required for the switch. Business developments remained stable in the interim, bucking the trend in the sluggish machine engineering sector. Sales in 2019 came to 1.3 billion euros, matching the previous year’s figure. The new owner, CVC, aims to vigorously develop the company as a whole and expand intra-group synergies. Commenting on the closing of the sale, Marc Strobel, a partner at CVC Capital Partners said, “CVC is delighted to see the transaction completed on schedule. Syntegon Technology has a strong presence in many market segments, great technological know-how, and innovative power. We want to build on these strengths jointly with management and the entire workforce.” Into the future with a new brand “Processing and packaging technology for a better life!” This is Syntegon’s mission statement. The company is determined to improve the lives of consumers and patients with intelligent and sustainable processing and packaging solutions. A new corporate brand was developed over the past few months. The name Syntegon stands for synergy, technology, and focus on the future. The new corporate color green underscores the importance of sustainability and health. The square in the newly designed logo symbolizes a package as well as packaging technology’s ability to protect products. The entire workforce will celebrate the independent company’s launch with management on January 16, 2020. The ceremony at the Waiblingen headquarters, broadcasted live around the world, will be followed by events held at the individual locations. Syntegon Technology will share the news with its business partners today. Chairman of the Executive Board Dr. Stefan König takes this opportunity to send an emphatic message: “We are building on 150 years of experience and the 64,000 machines deployed by our customers, and pursuing new avenues of business. Now, more than ever before, we are working on intelligent and sustainable technologies and embracing the collaboration with our business partners in the true spirit of partnership.” Greater flexibility and focus on caring partnerships This newly gained independence enables Syntegon Technology to be even more flexible. And newly added departments at the headquarters such as Purchasing and IT shorten the distances between in-house units and facilitating interaction with customers and suppliers. Whereas the company had been part of a large corporation with diverse divisions, it can now create a business framework that is an even better fit for the industry. This new setup will enable the company to enhance its profile as a leading processing and packaging company. Syntegon Technology aims to set new priorities for services. Impelled by the spirit of partnership with its customers, the company is striving to improve its processes. One goal is to reduce response times to customer enquiries; another is to further increase the availability of service technicians. Syntegon Technology is also investing in a customer and technology center at its Waiblingen headquarters. The processing and packaging technology company collaborates with global corporations and regional market leaders, and is determined to offer even more attractive services for medium-sized enterprises and startups. Intelligent and sustainable technologies Syntegon Technology has intensified its efforts to develop intelligent and sustainable technologies. Drawing on a deep well of experience in developing and integrating software solutions, the company uses connected components as well as components enha ...

Kultasuklaa is a Finnish family enterprise, that has been making hand-finished chocolates at its factory in Finland since 1990. The company had one important wish for its new luxury ‘It’s all about love’ praline box: it had to have less plastic. In order to achieve its objective Kultasuklaa collaborated with Metsä Board, the leading European producer of premium fresh fibre paperboards and part of the Metsä Group. The new eco-barrier paperboard MetsäBoard Prime FBB EB was selected for the package due to it being plastic-free and providing suitable grease and moisture resistance. The paperboard is safe for direct food contact and provides high brightness, as well as a smooth surface with excellent printability. As the paperboard is plastic-free, it does not require plastic separation and can be easily recycled. The packaging was designed to reflect the pure and fresh paperboard. Its surface provides a pleasant touch and feel through the use of a soft touch varnish and hot foil. “The packaging does justice, not only to cocoa as a raw material, but also to the pralines which are pulled out from the side of the heart-shaped packaging; this reinforces the product as a luxury gift and creates a feeling of pleasure and high quality. The new design and use of the eco-barrier board has also achieved our objective of reducing the plastic content whilst protecting the delicate nature of the pralines inside,” said chocolate entrepreneur and owner of Kultasuklaa, Juri Kaskela. The four-praline box has an innovative structure: the external packaging is made from a single piece of paperboard, which forms a heart. The pralines are protected by the eco-barrier paperboard on the packaging’s inner surface. The grid that keeps the pralines in place and separate is made from a single piece of eco-barrier paperboard. “By working in partnership with Kultasuklaa on this exquisite project, we have created a new functional heart-shaped box design that is eye-catching, but also protects the contents and reduces the plastic content,” said Ilkka Harju, Packaging Services Director, EMEA and APAC at Metsä Board. The packaging was converted by Prem and Cadpack in Finland.

Nestlé has unveiled a unique addition to its biggest confectionery brand - the new KitKat Gold. KitKat Gold is a delectable combination of trademark crispy wafer on a smooth milk chocolate base, topped with creamy white chocolate that has sweet caramel notes. The four-finger treat will hit stores in the UK from the beginning of February. A version of KitKat Gold was introduced in Australia in 2018 as a limited edition, and proved so popular that it was soon added to the permanent range. Alex Gonnella, Nestlé’s Marketing Director, Confectionery for the UK and Ireland, said: “We’ve had an amazing response to the new KitKat experiences that we’ve introduced over the last few years. I am certain that KitKat Gold is going to be just as big a hit on these shores as it has been down under, especially if the reaction at Nestlé HQ is anything to go by!” The arrival of KitKat Gold is the latest in a series of innovations for the brand, including the launches of KitKat Green Tea Matcha and KitKat Ruby. In September last year, Nestlé also introduced the KitKat Chocolatory. The Chocolatory, which ran in store at John Lewis and York’s Chocolate Story until the end of December 2019, enabled consumers to explore nearly 1,500 exotic flavour combinations. From the end of this month, customers in the UK will – for a limited period - be able to order luxury, handcrafted KitKats from the comfort of their own homes through the KitKat Chocolatory web shop (www.kitkatchocolatory.co.uk ). KitKat Gold uses UTZ-certified cocoa beans sourced as part of the Nestlé Cocoa Plan. It has no artificial colours, flavours or preservatives. It will be launched in Co-operative and Nisa stores as an exclusive on 3 February 2020, before rolling out to most major retailers from 31 March. Alex Gonnella added: “We are very excited to bring KitKat Gold to the UK. What’s more, it’s just one of the exciting plans we have for KitKat and our confectionery portfolio in general in 2020, so watch this space!” KitKat is one of Nestlé’s leading confectionery brands and has a unique mix of heritage and innovation. It was invented in York back in 1935 when the first four-finger bar was introduced as the ‘Rowntree’s Chocolate Crisp’. The name ‘KitKat’ was adopted a couple of years later and the brand has gone on to become a worldwide phenomenon, with 17 billion KitKats eaten across the globe every single year.

GATO as an added bonus, they’re plant based, high in fibre, free from gluten, dairy and palm oil and half the sugar of similar sweet snacks. Co Founder Kim Lamza says, “At GATO, we are passionate about creating super indulgent plant-based products that are better for you, your gut and the planet – the dream! Our treats are vegan friendly, packed with natural ingredients and contain much less sugar. We’re thrilled to be launching our new Cookies N Cream range to Boots, it seems fitting as the Aberdeen Boots was the first to give me a Summer job when I was back at school!.” In the range are the definitive Choc Vanilla cookie sandwich, GATO’s rival to a classic Oreo - expect deliciously crunchy chocolate Cookies with a smooth vanilla cream filling; Choc Peanut Butter, crisp-yet-gooey chocolate Cookies and rich, dreamy peanut butter cream; forget Nutella toast, GATO bring us sophisticated Choc Hazelnut Butter cookies: delicious chocolate cookies and a delightful, gooey hazelnut butter filling; lastly, there’s the ever-popular Salted Caramel cookie, the only Vanilla Cookies of the range with THAT choc-salted-caramel filling. All are packed with gluten free oats and ground almonds in place of flour and nut butters and coconut oil in place of butter. Containing 50% less sugar than comparable snacks, GATO cookie sandwiches are crunchy, creamy and just sweet enough, as well as being scrumptious and holistically healthier; they taste decadent but are guilt-free enough to become a daily sweet treat at only 99 calories per cookie! Co-Founder Charlotte Dauzat, a self-described “French baking geek and foodie” with a love for simple, healthy and nutrient-rich food, founded GATO & CO in January 2017. Charlotte comments, “I grew up in Provence with a love for simple, wholesome and naturally delicious food, but after years leading a frantic city life, this philosophy felt distant. When I figured out that cutting refined food and embracing whole, nutritious ingredients clearly improved my health and energy levels, I realised it was time to come back to my roots. I started this exciting baking adventure and began exploring a world of tasty and nutritious alternatives. After several months of training at Le Cordon Bleu, I created a new range of free-from, indulgent sweet treats that are both tasty AND packed with natural goodness…tadaa! GATO & Co was born! Selfridges was our first client and we launched there only months after I started working on GATO in my own tiny kitchen. Only 8 months later, we were selling in Sainsbury's!” Charlotte’s business partner Kim Lamza was a Strategy Consultant in London, at the same firm as Charlotte, for half a decade. Kim’s mum is a dietician who taught her how to cook so she could avoid processed junk with hidden sugars and weird ingredients! As soon as Charlotte told her about GATO she knew she needed to get involved in her friend’s venture, (as they were just like her mum’s home bakes!) trusting her vision to the extent that she invested her savings in GATO and went on to help Charlotte launch the product nationwide. After a lot of hard work, laughter, fun and not a lot of sleep, GATO & Co’s new Cookies N Cream range can be found exclusively via Boots nationwide, with more stockists to follow from Spring 2020. GATO & CO BENEFITS Lower in sugar Free from Gluten & Dairy Suitable for Vegans Made with simple, whole ingredients (absolutely no nasties!) INGREDIENTS & RRP – RRP £1.59 per 42g pack of two Choc Vanilla Ingredients: Gluten Free Oats, Coconut Oil, Sugar, Brown Sugar, Fibre (Chicory, Citrus), Water, Almonds, Flaxseeds, Almond Butter, Cacao (3%), Arrowroot, Natural Flavour, Grape Juice, Rice Starch, Fibre (Potato, Psyllium Husk), Salt 198kcal per 42g serving Choc Peanut Butter Ingredients: Gluten Free Oats, Coconut Oil, Brown Sugar, Peanut Butter (9%), Sugar, Fibre (Chicory, Citrus), Water, Almonds, Flaxseeds, Almond Butter, Cacao (3%), Arrowroot, Natural Flavour, Grape Juice, Rice Starch, Fibre (Potato, Psyllium Husk), Salt 195kcal per 42g serving Choc Hazelnut Butter Ingredients: Gluten Free Oats, Coconut Oil, Sugar, Brown Sugar, Fibre (Chicory, Citrus), Cacao (5%), Water, Almonds, Flaxseeds, Arrowroot, Almond Butter, Hazelnut Butter (3%), Natural Flavour, Grape Juice, Rice Starch, Fibre (Potato, Psyllium Husk), Salt 198kcal per 42g serving Salted Caramel Ingredients: Gluten Free Oats, Coconut Oil, Sugar, Brown Sugar, Fibre (Chicory, Citrus), Water, Almond Butter, Almonds, Flaxseeds, Arrowroot, Cacao (3%), Natural Flavour, Grape Juice, Rice Starch, Fibre (Potato, Psyllium Husk), Salt 197kcal per 42g serving ALSO IN THE GATO & CO RANGE Peanut Butter & Chocolate Chip, Double Chocolate & Hazelnut and Almond Butter & Raspberry ‘Nut Butter Cookie Bites’: £1.59 per 33g bag in Holland & Barrett Each cookie bite is delicious, nutritious and packed with nut butter, oats and almond milk. Naturally gluten & dairy free, lower in sugar and loaded up with plant protein and fibre - tuck in! Hazelnut ...

Magnum is launching a brand new, unique addition to the range, Magnum Ruby. Giving pleasure seekers the opportunity to indulge in a completely new taste experience, Magnum has released the much-anticipated ice cream, sumptuously coated in the recently discovered fourth type of chocolate, Ruby. The biggest innovation in the chocolate world since White Chocolate was discovered 80 years ago, Ruby chocolate is a fourth type of chocolate, after Dark, Milk and White chocolate. Ruby chocolate was crafted by Barry Callebaut, the world’s leading manufacturer of high-quality chocolate with over 175 years of expertise and took more than 10 years to develop The naturally present flavour and colour tone in the Ruby bean is unlocked by a unique crafting process, creating a new dimension of taste and flavour in this chocolate which is free from artificial colours and fruit flavourings. A tension between berry fruitiness and fresh tangy notes. Ruby chocolate is considered as one of the greatest breakthroughs in chocolate in decades by chefs and chocolatiers due to its unique taste and its stunning appearance. Since its launch, this new chocolate has been introduced in Asia Pacific, Europe, the Middle East and South Africa by both consumer and artisanal brands in confectionery, desserts and biscuits. Andre Burger, VP Ice Cream and Snacking, Unilever UK&I, commented: “Magnum Ruby opens up a whole new world of indulgence when it comes to ice cream. We’re the first brand in the world to pair Ruby chocolate with ice cream, offering UK&I pleasure seekers the chance to try an exclusive taste experience like never before “The indulgent velvety white chocolate ice cream is enriched with a luscious raspberry sauce swirl and coated in Magnum’s signature cracking Ruby couverture chocolate. Ruby chocolate is not bitter, milky or sweet but introduces the nation to a unique berry-like chocolate taste experience. It’s the ultimate luxury ice cream and chocolate combination, and with the season ahead of us, Magnum Ruby looks set to be the gem in our portfolio.” The new range is brought to life through eye-catching, ruby-coloured packaging, featuring intricate gold foil detail and will be supported with a £5.5m marketing campaign*. The New Magnum Ruby is available in stores nationally now at an RRP*of: Magnum Ruby 3 x 90ml RRP** - £3.69 (Stick multipack) Magnum Ruby 6 x 55ml RRP** - £3.89 (Mini stick multipack) Magnum Ruby 90ml RRP** - £2.00 (Single stick) *gross media value **Price at sole discretion of retailers

Paradise Fruits by Jahncke, the natural ingredients supplier behind four of Europe’s most innovative fruit and vegetable processing businesses, will debut its new range of freeze dried Crunchy granulates at ProSweets 2020. Developed by Paradise Fruits’ Freeze Dried division, Crunchy granulates are manufactured through a specially adapted freeze-drying process that allows customers the option of a one component recipe made of 100% fruit, or a combination with yoghurt or additional carriers. The granulates are available in bespoke shapes and cut into sizes, ranging from 1mm to 10mm, making them ideal for use in chocolate, confectionery and baked goods, as well as other applications. Flavour combinations in the Paradise Fruits Crunchy range include Strawberry & Basil, Raspberry & Thyme, Mango & Rosemary, Orange & Chilli, Mango & Matcha Tea and Strawberry & Tomato. Exotic blends with Apricot, Mango, Banana and Passionfruit and non-fruit flavours including Cappuccino and Salted Caramel are also available. Bespoke recipes can also be developed to suit customer requirements. Kurt Jahncke CEO of Paradise Fruits, comments: “Our Crunchy range is developed from 100% freeze dried fruits, which can be combined with vegetables, herbs and spices. They are the natural choice for manufacturers looking for a lightweight, nutritious and delicious ingredient to add flavour, colour and texture. The 100% pure fruit recipe retains many of the natural flavour and colour characteristics offered by fresh fruit, but in a format more suitable for snack and confectionery applications.” Taking place in Cologne, Germany, from 2nd – 5th February, ProSweets is the international trade fair which covers the entire supply chain of the confectionery and savoury snacks industry, from ingredients to packaging. The exhibition runs in conjunction with ISM, the world’s largest trade fair for sweets and snack manufacturers. Together the events, which are both attended by suppliers, buyers, manufacturers and retailers, showcase the entire value chain of the confectionery and snacks industry Paradise Fruits by Jahncke will be exhibiting in Hall 10.1, on stands D028 and E029. During the event, Paradise Fruits Solutions will also showcase its new high fibre recipe, which provides less than 40% sugar (naturally occurring) than standard fruit ingredients and almost 40g of fibre per 100g. The recipe is available as fruit granulates, pastes, drops and shapes and is ideal for manufacturers looking to create products that respond to an increasing demand for functional high fibre snacks. Kurt Jahncke adds: “Fruits and vegetables that contain micronutrients such as fibre and protein are very appealing as they are perceived as having a ‘health halo’. Retailers are therefore stocking products containing high fibre inclusions, as consumers look for confectionery and snacks that not only offer a treat but also contain natural and functional ingredients with nutritional benefits.”

The Kennedy’s team are happy to announce the launch of Kennedy’s Digital, the most exciting new development for those looking for an online marketplace for industrial confectionery and bakery technology. The brand-new online experience is designed to revolutionise the way in which technology is sourced in the international chocolate, bakery and confectionery sectors. In association with the official launch partner Theegarten Pactec, kennedysdigital.com works closely with a growing number of trusted partners to provide a dynamic platform that displays what is believed to be the highest quality solutions in the world. The online platform is also equipped with state-of-the-art filtering systems that ensure users can find the precise technology they’re looking for, from extruders to entire moulding lines. With hundreds of solutions on the site and a huge expanse of application technology, kennedysdigital.com provides a vast bank of information with the main goal to put manufacturers in touch with suppliers. The new website comes just in time for the major trade shows and exhibitions of 2020, including ISM, ProSweets and Interpack - with a special feature that enables users to view all technolog and solutions being presented at the shows by partners of the site. The website is fully live and ready to use and Leon Kennedy, Digital Production Editor of kennedysdigital.com and latest generation of the Kennedy family comments: “The digital team here are excited to be with you all the way to create what the industry deserves and has long been waiting for, I think this is a great way for Kennedy’s to diversify and keep up with the times. Online technology is incredible nowadays and I’m so happy that this industry now has a digital tool to call its own - let’s not get left out!” www.kennedysdigital.com